Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is a tangy, creamy delight with a satisfying crunch. This easy-to-make dish is loaded with crisp veggies, cheddar cheese, and briny, marinated rotini. Make it for potlucks, barbecues, or a simple weeknight side — whenever you need something bold and refreshing!

Dill Pickle Pasta Salad

You know I can’t pass up a new idea for pasta salad. With over 30 recipes on the blog, I’m always coming up with new flavor and ingredient combinations to satisfy my cravings!

So as I was staring down a few extra pickle jars on the pantry shelf, it was like lightning struck, and I got right to work.

Much like a traditional mac salad, this dill pickle pasta salad recipe is strictly meant to be a side — though I wouldn’t plan on having any leftovers.

Even if you aren’t a huge fan of pickles, you’ll be going back for seconds!

Chad’s already requested that I make it for our next barbecue night. And with how easy it is to throw together, I’m sure it’ll make an appearance at potlucks throughout the warmer months. 

Keep this recipe for dill pickle pasta salad handy… everyone will ask for a copy!

Ingredient Notes and Substitutions

• Rotini Pasta – I love the way all the twists and turns grab onto the creamy dressing!
  
  That said, elbow macaroni, bowtie (farfalle), or cavatappi would make an excellent choice for this dill pickle pasta salad recipe.
  
• Dill Pickles – If you prefer a sweeter twist, swap dill pickles for bread-and-butter pickles or sweet gherkins.
  
  You’ll need juice from the jar too — most of it goes in the dressing, but you’ll need some to marinate the cooked pasta before adding the veggies and cheese.
  
• Red Onion – Sweeter and less sharp than white or yellow onions. Shallots are the best substitute.
  
  If yours is particularly sharp and potent, try soaking slices in ice water for a few minutes before dicing.
  
• Cherry Tomatoes – These hold their shape so well, making them perfect for any type of salad!
  
  Grape tomatoes are the best swap, and you halve either variety in seconds with my simple kitchen hack.
  
• Bell Pepper – I love the sweetness of red bell pepper, but an orange or yellow one would work just as well in this dill pickle pasta salad.
  
  Avoid green bell peppers as they’ll be too bitter with the other flavors.
  
• Cheddar Cheese – Freshly shredded cheese will have the best flavor and texture, and it blends more seamlessly into the dish than cubed cheese.
  
  Try Monterey Jack for a milder flavor, or Pepper Jack for some heat.
  
• Mayonnaise – The creamy base for the dressing! Add extra to make it even creamier, or swap with sour cream or Greek yogurt for a tangier flavor.
  
  You can also mix and match, combining mayo and Greek yogurt for a lighter dressing, or mayo and sour cream for a richer one.
  
• Fresh Dill – This feathery herb has an irresistibly fresh and earthy flavor, a bit like parsley and celery mixed together.
  
  If you can’t get your hands on fresh dill, substitute 1 tablespoon of dried.

Tips and Tricks to Make the Best Recipe for Dill Pickle Pasta Salad

• Slightly undercook the pasta before marinating.

It will continue to soften as it soaks up the pickle juice, then even more as it sits in the dressing.

That means you’ll want to cook it to al dente — where it still has some bite — or a few minutes less than the package directions.

It also helps to rinse the cooked pasta under cold water, just enough to stop it from cooking and prevent it from sticking together. You still want it to be a bit warm to better absorb the pickle juice.

• Adjust the amount of dressing as needed.

Keep in mind that the pasta will soak some of it up, so it’s fine if it seems like a little too much at first.

If you’re not sure, you can always start with less and add more after it’s been chilled.

• Chill for at least 1 hour.

This helps the flavors develop more and ensures that all of the ingredients are at the same temperature. Also, this pasta salad just tastes better cold!

1 hour is the minimum, but you can definitely let it chill for longer. The perfect make-ahead option!

Prep Ahead

• Slice pickles
• Dice onion and bell pepper
• Halve the cherry tomatoes
• Mix the dressing

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions 

All you need is a protein to make a meal out of this dill pickle pasta salad! It’s delicious with my lemon rosemary chicken, tender steak bites, or bacon wrapped brussel sprouts.

The tangy flavors are delicious with just about anything that’s grilled, making it an excellent dish for barbecues and potlucks too.

Pair with ranch chicken kabobs, pulled pork, ribs, and more!

Storage and Make Ahead Tips

What I love most about this recipe for dill pickle pasta salad is that it’s even better as leftovers! 

Extra time in the fridge allows the flavors to meld and marry, and the pasta soaks up even more of the tanginess.

Leftovers will keep for 3-4 days in an airtight container, but it’s best if you enjoy it within the first 2 days.

I like to store a little extra dressing in a jar and add it to the pasta salad if it seems a bit dry.

Dill Pickle Pasta Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published July 2025

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